Whole30 Caldo de Res

Warm up your soul with this hearty and nutrient-packed Whole30 Caldo de Res, a classic Mexican beef soup with a Whole30 twist. Made with tender, bone-in beef shanks simmered to perfection alongside a medley of fresh vegetables like cabbage, carrots, zucchini, and potatoes, this wholesome dish is a celebration of earthy, comforting flavors. The natural richness of the broth, enhanced by garlic, onion, and whole black peppercorns, creates a deeply soothing base, while fresh garnishes of cilantro and a zesty squeeze of lime brighten every bite. Perfect for clean eating and packed with protein and fiber, this gluten-free, dairy-free recipe is an ideal choice for anyone following the Whole30 program or seeking a nutritious, satisfying one-pot meal. Whether you’re meal-prepping or gathering with family, this caldo de res guarantees a comforting and delicious culinary experience.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef shank (bone-in)
• 10 cups water
• 2 teaspoons salt
• 1 large onion
• 4 whole garlic cloves
• 1 teaspoon black peppercorns
• 0.5 head cabbage
• 3 medium carrots
• 2 medium zucchini
• 2 medium potatoes
• 2 ears corn on the cob
• 0.25 cup cilantro
• 1 whole lime

Directions

Step 1

Place the beef shank in a large pot and cover with 10 cups of water. Add 2 teaspoons of salt, the whole onion (peeled and quartered), garlic cloves (peeled), and black peppercorns.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 60 minutes. Skim off any foam and fat that accumulates on the surface.

Step 3

While the beef is simmering, prepare the vegetables: Cut the cabbage into large chunks, carrots into 2-inch pieces, zucchinis into thick slices, potatoes into quarters, and each corn cob into 3-4 pieces.

Step 4

After the beef has simmered for an hour, add the cabbage, carrots, potatoes, and corn pieces to the pot. Continue to simmer for another 30 minutes.

Step 5

Add the zucchini slices to the pot and let the soup simmer for an additional 30 minutes, or until all vegetables are tender.

Step 6

Check the seasoning and add more salt if necessary.

Step 7

Chop the cilantro and cut the lime into wedges.

Step 8

To serve, ladle the caldo de res into bowls, ensuring a good mix of beef, bone marrow, and vegetables. Garnish with cilantro and a squeeze of lime as desired.

Nutrition Facts

Serving size	(5024.5g)

Amount per serving	% Daily Value*
Calories	2844.8

Total Fat 104.8g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 725.7mg	0%
Sodium 9344.9mg	0%
Total Carbohydrate 214.2g	0%
Dietary Fiber 33.5g	0%
Total Sugars 71.9g
Protein 274.2g	0%

Vitamin D 0IU	0%
Calcium 621.8mg	0%
Iron 33.2mg	0%
Potassium 7938.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 37.9%

Carbs: 29.6%